Elvis Presley Sheet Cake is a mouthwatering dessert that combines the flavors of tangy pineapple, creamy cream cheese frosting, and moist yellow cake. Perfect for any occasion, this recipe is easy to make and sure to impress your family and friends. With high-quality ingredients like crushed pineapple, cream cheese, and chopped pecans, this cake is a delightful treat for dessert lovers everywhere.
Ingredients:
Cake:
- 1 box yellow cake mix
- 1 box vanilla pudding (3-ounce box, not sugar-free)
- 4 eggs
- 1/2 cup oil
- 1 cup milk
- 1 can crushed pineapple (16 ounces, undrained)
- 1 cup sugar
Frosting:
- 1 package cream cheese (8 ounces, softened)
- 1/2 cup butter (softened)
- 3 cups confectioner’s sugar
- 1/2 cup chopped pecans (optional)
- Optional: 1 teaspoon vanilla extract
How To Make Elvis Presley Sheet Cake:
Prepare the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, and milk.
- Beat the ingredients with an electric mixer for one minute until well combined. Scrape down the sides and beat again for about two minutes until smooth.
Bake the Cake:
- Preheat the oven to 350°F (175°C).
- Pour the batter into a greased 9×13-inch baking dish.
- Bake for 30-35 minutes or until golden and a toothpick inserted into the center comes out clean.
Prepare the Pineapple Topping:
- While the cake is baking, combine the crushed pineapple and sugar in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is dissolved. Remove from heat.
Assemble the Cake:
- Once the cake is done, remove it from the oven and poke holes all over the top with a fork.
- While the cake is still hot, pour the hot pineapple mixture over the top and spread it evenly to cover. Allow the cake to cool.
Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the confectioner’s sugar, scraping down the sides as needed, until well combined.
- Stir in chopped pecans and vanilla extract, if desired.
- Frost the Cake:
- Drop dollops of the cream cheese frosting onto the cooled cake.
- Gently spread the frosting over the cake, taking care not to disturb the pineapple topping.
- Optionally, sprinkle additional chopped pecans over the finished cake for added texture and flavor.
FAQs:
Can I use a different flavor of cake mix for this recipe?
- While yellow cake mix is traditional for Elvis Presley Sheet Cake, you can experiment with other flavors like white or pineapple cake mix for a unique twist.
Can I make this cake ahead of time?
- Yes, you can bake the cake in advance and store it in the refrigerator. Just be sure to let it come to room temperature before serving for the best taste and texture.
Can I omit the nuts from the frosting?
- Absolutely! Feel free to customize the recipe to suit your preferences. The frosting will still be delicious without the chopped pecans.
How long will this cake last?
- Stored in an airtight container in the refrigerator, Elvis Presley Sheet Cake will keep for up to 5 days.
Can I freeze leftovers of this cake?
- Yes, you can freeze slices of the cake for up to 3 months. Just be sure to wrap them tightly in plastic wrap and aluminum foil before freezing.
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